Gado-Gado Salad (Peanut Sauce)
An Indonesian vegetable salad with peanut sauce, carefully crafted to be dairy and egg-free, perfect as a light yet nutritious breakfast.
Ingredients
- 1 cup Long Beans (cut into 2-inch pieces)
- 2 cups Spinach
- 1 cup Cabbage (shredded)
- 1 cup Bean Sprouts
- 1 block Firm Tofu (diced and fried)
- 1 block Tempeh (diced and fried)
- 1 cup Peanut Sauce
- 4 wedges Lime Wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Blanch the long beans, spinach, and cabbage in boiling water for 2-3 minutes. Drain and set aside.
- 2Steam the bean sprouts for 2 minutes. Set aside.
- 3Prepare the peanut sauce (see separate recipe).
- 4Arrange the blanched vegetables, steamed bean sprouts, fried tofu, and fried tempeh on a serving plate.
- 5Drizzle generously with peanut sauce.
- 6Serve immediately with lime wedges for squeezing over the salad.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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